Combining Alcalase hydrolysis and transglutaminase-cross-linking improved bitterness and techno-functional properties of hypoallergenic soybean protein hydrolysates through structural modifications

Publication date: November 2021Source: LWT, Volume 151Author(s): Qiaozhi Zhang, Zhouzhou Cheng, Yong Wang, Shuyao Zheng, Yanbo Wang, Linglin Fu

Source: LWT Food Science and Technology - July 12, 2021 Category: Food Science Source Type: research